Step 1

Preheat the oven to 425°F. While the oven is preheating, allow your chicken to come to room temperature. Line a sheet pan with parchment or foil (this helps to prevent sticking, but is not essential).

Step 2

Pat the chicken dry, and season generously with salt and pepper.

Step 3

Trim the ends of the zucchini, then slice into thick ¾-1-inch rounds. Toss the zucchini in 1 Tbsp oil, and season with salt and pepper.

Step 4

Place the seasoned chicken on one half of the sheet pan, leaving an inch or two of room between each piece to prevent steaming. Add the zucchini rounds on the other half in an even layer. (If you prefer firmer and crisper zucchini, roast them simultaneously on a separate sheet pan from the chicken). Place in the oven and roast for 30 minutes.

Step 5

While the chicken is roasting, make the hot honey sumac sauce. In a small saucepan, combine the hot honey, non-dairy butter, minced garlic and sumac. Taste and season with salt. Heat over low heat and simmer for 3-4 minutes, or until the non-dairy butter has fully melted and the sauce has slightly thickened. Alternatively, you can combine all of the ingredients in a microwave-safe bowl, and cook covered in a microwave until melted and saucy.

Step 6

Remove the sheet pan from the oven, and brush the tops of the chicken and the zucchini with half of the hot honey sauce.

Step 7

Continue to roast the chicken and vegetables for 15-20 minutes longer, or until the chicken is cooked through, browned, and glazed. Once fully cooked (with an internal temperature of 175°F), remove from the oven and brush the chicken and vegetables with the remaining sauce.

Step 8

Top with fresh herbs if using, and serve immediately.